Description
I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it’s really good, especially for hangovers. It’s Sinaloa-style because of the slices of jalapenos and red onions. It’s a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.
Ingredients
- 3 pounds raw shrimp – peeled, deveined, and cut into small pieces
- ½ white onion, finely chopped
- 14 limes, juiced, divided
- 1 serrano chile pepper
- 1 pound imitation crabmeat, shredded
- 3 tomatoes, seeded and finely chopped
- 1 cucumber, seeded and finely chopped
- ½ red onion, thinly sliced
- 4 jalapeno peppers, sliced
- 1 bunch cilantro, chopped
- ½ cup tomato and clam juice cocktail (such as Clamato®)
- salt and ground black pepper to taste
Instructions
- Combine shrimp
- white onion
- and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque
- about 12 hours. Drain
- discarding accumulated juices.
- Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
- Combine shrimp and onion mixture
- crabmeat
- tomatoes
- cucumber
- red onion
- jalapeno peppers
- and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.
Prep Time: 45 mins
Total Time: 12 hrs 45 mins
Servings: 10